Roast Beef Fillet with Red Wine Sauce and Horseradish Sauce
Healthy, because
Even smarter
Nutritional values
Beef is a good source of iron, which we need for healthy blood formation and oxygen transport in the blood, and mustard oils in horseradish sauce are effective against infectious diseases. They are even said to be able to prevent cancer.
If you would like to prepare the sauce for the Rider fillet roast without red wine, replace it with 100 millilitres of red grape juice and 100 millilitres of meat stock. So even children and pregnant women can enjoy the festive dish without hesitation. If you add a side dish such as potatoes to the beef fillet roast, the roast is sufficient for 6 people.
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,376 mg | (34 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the horseradish sauce
- 200 milliliters Broth
- 2 day-old White rolls
- 4 Tbsps freshly grated Horseradish
- 3 Tbsps Whipped cream
- salt (1 pinch)
- sugar (per 1 pinch)
- For serving
- thin Limes
- Ingredients
- 1 ⅕ kilograms Beef fillet (the center piece)
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
Preparation steps
Rub the beef with salt and pepper. Heat the clarified butter in a pan and sear the fillet over high heat on all sides. Place the browned fillet on a baking sheet and bake on the middle rack in the preheated oven at 200°C (approximately 400°F) for 30 minutes.
Turn off and open the oven. Let the meat rest a little inside.
For red wine sauce, chop shallot finely. Peel carrot and cut into slices.
Rinse tomato and coarsely chop.
In a saucepan, heat 1 tablespoon butter and cook chopped shallot until soft. Pour in red wine and simmer for about 3 minutes. Pour in broth and add carrot slices and diced tomato. Season sauce with thyme, bay leaf, crushed garlic, salt and pepper. Let sauce boil about 25 minutes over low heat.
Strain sauce through a sieve into a saucepan. Season with cinnamon, nutmeg and sugar and stir in 1 tablespoon butter.
For the horseradish sauce, soak rolls in lukewarm broth for about 30 minutes.
Express rolls and beat with a whisk until smooth. Stir in cream and horseradish, bring to boil and season with salt and sugar.
Slice the fillet and top with sauce. Put a dollop of horseradish sauce on the fillet slices and serve with lime slices.
